278 



FOODS AND DIETARIES 



OHice ol Eper,,, 



Preparea D , 

 Expert in Charge ot Nutrition Invesri 



COMPOSITION OF FOOD MATERIALS. 



Protein Fat Carbohydrates Ash Water ^B ,OM citeX.", 



SHELLED BEAN, FRESH NAVY BEAN, DRY. 



&at ___^ 58.9 ^^Water:l2.6 

 Fat:0.6 



720 CALORICS PERPOUHO 1560 lAlORIf* J>[ I 



STRING BEAN, GREEN. 



^Carbohydrates: 7.1 *-? _ Ash-.O.B 



Water:897 ^ 



L C. True: Director Expert in Cnarqe of Nutrition Investigations 



COMPOSITION OF FOOD MATERIALS. 



aa llllliinii i-v;-:^i ^%%i *> ^tue 



otein r*t Carboh,d,at.s Ash Water ^1 , M C.^nt? 



WHITE BREAD WHOLE WHEAT BREAD 



Water: 35.3 Water: 38 

 ^Protein: 9.2 Protein;9.7 



Carbo CL 



hydrates .'53. 1 hydr,ites:49.7 



I. S. Department ot Agriculture Prepared by 



OH.ceotI.pfrim.nl Stations C. f. UIGWORTrlY 



COMPOSITION OF FOOD MATERIALS. 



Prote.r, 



Fun nuf: Protein: 1. 1 



f Carbohydrates.: 



IWrjJbL-, Ash:^ V // 



. S. Department of Agriculture 



Office ot Experiment Stations 



A. C. True: Director 



Prepared by 

 C. F. LANOWORrMY 

 I <pert in Ctw t)e ol Nutrition lnc: 



COMPOSITION OF FOOD MATERIALS. 



Carbohydrates 1000 



FUR VALUE 



IH STICK CANDY 



1810 otooifs ^Carbohydrates: 96.5 



^~ ^ idT\^ 



Foods of plant origin. Select 5 foods containing a high percentage of protein, 

 5 with a high percentage of carbohydrates, 5 with a high percentage of water. 

 Do vegetable foods contain much fat ? Which of the above-mentioned foods 

 have the highest burning value ? 



